Enchiladas

3.3 (2 reviews)
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1 8-oz pkg. yellow Spanish rice
1 small can olives, chopped
1 large tomato, diced
1 avocado, sliced
Lettuce, shredded
1 12-oz. pkg. ground meatless or meat substitute of choice
1 pkg. enchilada seasoning or taco seasoning
2/3-1 cup water
Green onion, minced
1 16-oz. can refried beans or black beans
2 12-oz. cans enchilada sauce
1 pkg. (10) flour tortillas
1 tub Tofutti Sour Supreme
12 oz. soy cheese, shredded
Salsa/taco sauce

• Cook the rice following the directions on the package.
• Slice, dice, mince, and shred all the ingredients accordingly and set aside.
• Heat up the ground meatless and add about 3/4 of the package of enchilada/taco seasoning mixed with water (about 1/3 to 1/2 cup). Allow it to simmer for a few minutes and add a handful of minced green onion at the end.
• Heat up the refried beans while adding the remaining enchilada/taco seasoning and enough water to allow it to be stirred (about 1/3 to 1/2 cup). If using black beans, combine the contents of the can with the remaining seasoning and heat up.
• Once the rice, meatless, and beans are ready, combine them into a large mixing bowl. This is the main filling.
• In a large casserole dish (one that is big enough for the tortillas to be laid across it) pour enough enchilada sauce to cover the entire bottom (about 1/3 to 1/2 can). Take a tortilla and spoon in the mix, add the Sour Supreme, shredded soy cheese, and as many of the veggie toppings as you wish. Finally, drizzle in about a tablespoonful of the enchilada sauce and roll up the tortilla. Repeat the process with the remaining tortillas.
• Once the casserole dish is full, pour the remaining enchilada sauce (1 to 1 1/2 cans) evenly over all the enchiladas. You may wish to tip the casserole a little to be sure it is evenly distributed (any uncovered tortilla is likely to get very dry during baking). Finally, cover with shredded soy cheese.
• Preheat the oven to 375°F and bake for about 20 minutes, until the cheese melts/browns.
• Serve on plates and top with Sour Supreme, olives, tomato, avocado, green onion, lettuce, and salsa/taco sauce, to taste.

Makes 5 to 6 servings

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